Use in the Kitchen
- Infusions and Herbal Teas:
Sweetgrass can be brewed to make herbal teas or infusions that can then be used in sauces, soups, or stews. - Seasoning:
The dried leaves can be crushed and used as a seasoning in sweet or savory dishes. - Flavoring:
Sweetgrass can be used to flavor drinks, desserts, sauces or marinades
- Recipe: Sweetgrass Flavored Chicken
Ingredients :
4 chicken thighs
2 tablespoons dried sweetgrass (or 1 tablespoon sweetgrass extract)
2 cloves of garlic, minced
1 tablespoon of olive oil
1 lemon (juice and zest)
1 tablespoon of honey
Salt and pepper to taste
Instructions :
Preparation of the Marinade:
In a bowl, combine olive oil, lemon juice, lemon zest, honey, minced garlic cloves, dried sweetgrass, salt, and pepper. If using sweetgrass extract, add it directly to the marinade.
Chicken Marinade:
Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, making sure it is well coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 2 hours, preferably overnight for added flavor.
Cooking :
Preheat your oven to 200°C (400°F). Remove the chicken from the marinade and place it on a baking sheet lined with parchment paper or in a roasting pan. Bake for approximately 35-40 minutes, or until the chicken is cooked through and golden brown on the outside. You can also grill the chicken over medium heat on the barbecue for an extra touch of flavor.
Service :
Serve the chicken thighs warm, accompanied by roasted vegetables or a fresh salad.
Sweetgrass adds a subtle and unique flavor to your dishes. Feel free to experiment with other recipes or adjust the quantities according to your preferences.
dessert recipe
Here's a simple and delicious dessert recipe that uses sweetgrass to add a unique aromatic touch: Sweetgrass Crème Brûlée.
- Sweetgrass Crème Brûlée
Ingredients :
2 cups heavy cream
1 tablespoon dried sweetgrass (or 1 teaspoon sweetgrass extract)
4 egg yolks
1/2 cup sugar
1 tablespoon of honey (optional)
Additional sugar for caramelizing (about 2-3 tablespoons)
Instructions :
Infuse the Cream:
In a small saucepan, heat the cream over medium heat until it begins to simmer. Add the dried sweetgrass and let it steep for about 10 minutes. If using an extract, add it to the cream after heating. Strain the cream to remove any sweetgrass pieces.
Prepare the Egg Mixture:
In a medium bowl, whisk the egg yolks with the sugar until light and fluffy. Stir in the honey if using.
Mix the Cream and Eggs:
Slowly pour the hot, infused cream into the egg mixture, whisking constantly to avoid cooking the eggs. Mix well until the mixture is smooth.
Cooking :
Preheat your oven to 150°C (300°F). Pour the mixture into ovenproof ramekins. Place the ramekins in a deep baking dish and pour hot water into the dish to come halfway up the sides of the ramekins for a bain-marie. Bake for about 35-40 minutes, or until the custards are set but still slightly wobbly in the center.
Cool :
Remove the ramekins from the bain-marie and let them cool to room temperature. Refrigerate them for at least 2 hours, or until they are very cold.
Caramelize the Sugar:
Just before serving, sprinkle a thin layer of sugar over each custard. Use a kitchen blowtorch to caramelize the sugar until golden and crispy. If you don't have a blowtorch, you can place the ramekins under the broiler for a few minutes, watching carefully.
Serve :
Serve immediately after caramelizing the sugar to keep the crust crisp.
Sweetgrass crème brûlée offers a subtly fragrant flavor and a rich, creamy texture, perfect for an elegant and original dessert.
